Ethiopian Sun-Sunned Uchilo Coffee Bean Flavor Description Region Information_Ethiopian Origin Direct Delivery Coffee

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Ethiopia Aris Werka Uchuro

The birthplace of Ethiopian coffee can start directly from the history of drinking.

In 850, a shepherd in Ethiopia found that his goat became energetic after eating a certain fruit.

When a group of hating couples learned that they ate it but felt very bitter and disappointed, they threw the picked fruit into the fire. The fragrance gradually sprang up from the fire.

The lovers were curious and pondered the roasted and fragrant fruit in the fire.

The lovers grind the fruit into powder and make it into a drink. Unexpectedly, he was very excited all night after drinking it, so the hated couples thought that the fruit was a gift from God.

Coffee was first imported to Arabia from Ethiopia in the 11th century, and Persians were enthusiastic about the excitement of this "Islamic wine" made from coffee.

In the 15th century, coffee spread to the Arab Empire and Cairo through the cities of Mecca and Medina.

In the 16th century, it became popular in Arabia, Asia minor, Syria, Egypt, Southeast Europe and other places. The first coffee shop opened in Damascus, Syria, in 1530.

In 1615, coffee was spread throughout Europe. A Venice businessman brought coffee beans to Western Europe, and the aroma of coffee quickly became the most popular drink.

The European market is expanding rapidly. In order to increase supply, the European crew exported it to the colonies to breed. This is an era of great geographical discovery, through which coffee production began to spread around the world.

In 1683, the Ottoman Empire lost the Battle of Vienna and left 500 bags of coffee in Vienna. A Polish businessman used the coffee to open his first coffee shop in Vienna.

With the development of coffee cultivation, Ethiopia has become an important coffee producer.

Under the world's well-known boutique coffee, Ethiopia plays a more important role in returning to basics and whirling taste.

There are only ancient excellent native varieties of Ethiopian coffee.

Ethiopia, as the birthplace of coffee, has mated and propagated different varieties of coffee for thousands of years, which has led to thousands of varieties in Ethiopia today.

The original species is not that technology can know for sure that a certain variety is the ancestor of all the coffee on the market, but that there are too many varieties to be distinguished at all, so let's call it the original species.

In addition to the native species, you can also hear the "Yega Sheffield species" and "Sidamo species". This kind of variety named after the producing area does not make much sense, because even if the variety is distinguished by origin, it still can not reach the true meaning of distinguishing a single variety.

Harari Harari

Yega Xuefei Yirgacheffe

Sidamo Sidamo

This is common and is distributed east of the East African Rift Valley in Ethiopia. Other producing areas in the west are only common in Japan or Europe and the United States.

In order to drink a cup of these unusual coffee, it is easier to drink it only in some stores that sell raw beans directly with foreign businessmen.

As for the name Harari, you may have seen the name "Harari Moka". After confirming that Harari is the name of the producing area, what does Mocha mean?

It refers to the Yemeni port of Moka on the Arabian Peninsula.

The two names of "Harari" and "Mocha" were put together because in the early days, Harari had to rely on shipping at the Yemeni port of Moka in order to export Harari coffee to all parts of the world.

Perhaps at that time, we did not attach importance to the origin, only paying attention to the fact that the coffee was transported from the port of Mocha, no matter where it was planted, it was all named after the port of Mocha.

Coffee is also grown locally in Yemen. In order to distinguish between coffee produced in Harari and Yemeni coffee, two kinds of coffee also exported from the port of Mocha are divided into "Harari mocha" and "Yemeni mocha".

As the quality of Ethiopian coffee is very distinct in the world, if the management can not keep up with the nature of the product, it is easy to give rise to fake goods and price problems.

Nowadays, Harari mochas are becoming more and more rare in Taiwan, otherwise they are expensive.

More than 60% of Ethiopian coffee is produced through natural cultivation, rather than the usual business operations in Central and South America. Therefore, coffee is usually named after cooperatives, processing plants, small farmers or towns.

What is the impact of this named coffee?

First of all, you need to understand the difference between a coffee named "manor" and a "processing plant".

A manor is an estate where coffee is grown. The information on the conditions of replanting can be obtained through the manor.

However, coffee cannot be roasted in Taiwan as soon as it is picked. It has a peel and pulp on it, and the fruit itself is still wet.

In order to make coffee a trade-friendly raw bean, it is necessary to implement this step through the processing unit, and different treatments also create a different appearance of coffee.

It is the job of the "processing plant" to process the raw beans as we see them. Sun exposure, water washing, honey treatment, etc., are all things to be done by the processing plant.

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